-
1
For the pastry:.
-
2
Put the flour and butter in a dish, then put this dish in the freezer for 10 minutes.
-
3
Stir together the yolks, water and salt in a cup, and put the cup into the refrigerator.
-
4
When the 10 minutes is up, tip the flour and butter into the bowl of the doof processor.
-
5
Add the sugar and pulse to combine (should be soft and crumbly).
-
6
Bind with the yolk, water and salt mixture - when it looks as if it's on the verge of coming together, tip the pastry our and work together with your hands.
-
7
Don't worry if the pastry is a little too damp.
-
8
Divide into two discs, one somewhat larger than the other, and put both into the refridgerator to rest, wrapped in plastic wrap.
-
9
Filling:.
-
10
Preheat oven to 400 F, put in a baking sheet.
-
11
Fry sausage in the oil for about 5 minutes, breaking it up with a wooden spoon as it cooks, then transfer to a bowl and let it cool.
-
12
Once cooled, add all other ingredients except the bread crumbs and mix thoroughly.
-
13
Putting it all together:.
-
14
Roll out the larger disc of pastry between plastic wrap so it's large enough to cover the bottom and sides of the pan, leaving a few inches overhang.
-
15
Sprinkle the bottom of the now pastry lined pan with bread crumbs, and then fill with the filling.
-
16
Roll out the smaler disc between plastic wrap to make the lid.
-
17
Place the lid on top of the filled pie, turn over the edges of the overhand to form a border and press it down with a fork.
-
18
Combine all of the glaze ingredients in a small bowl, and brush over the entire pie.
-
19
Poke fork holes in the top to allow the steam to escape.
-
20
Place the pizza on the baking sheet in the preheated oven.
-
21
After 10 minutes of cooking, turn the oven down to 350F and continue to cook for another 45 minutes.
-
22
Let the pizza cool for at least 10 minutes for serving, although it's at its best after 25 minutes.
-
23
Serve.
-
24
Note: can also be eaten at room temperature.
